Instructions: Blanch the bell pepper and onion in oil and water in a cast-iron skillet until softened. Add chicken livers. Cook over medium heat until livers are half-cooked. Add 1/4 cup cooking sherry and other seasonings. Cook until liquid is evaporated, then add an additional 1/4 cup sherry. Continue to cook over low heat until livers are completely done (no pink). Serve with a side dish of spaghetti.

This recipe yields 4 servings.

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